GRILLED FILLET OF SALMON WITH SUMMER SQUASH
One of my best friends made this one day when she invited me to dinner. It's awesome, and you use no pots and pans. You use your outdoor grill... the flavor is just so delicious. Your food is in an "envelope". Of course, this can be done in your oven, too. Just put the packets on a sheet and slide those puppies in there!
Provided by Robyn Bruce @Robyn1757
Categories Fish
Number Of Ingredients 8
Steps:
- For the salmon: Try and approximate portions per person with each fillet of salmon used. (I use two large fillets for 5 people.) Spray a large piece of heavy duty aluminum foil with butter flavored cooking spray and place fillet on foil, skin-side down. Brush fillet lightly with olive oil. Season with Season-All, rosemary, thyme and paprika--to taste. (I estimate about ½ tsp. of the rosemary and thyme). Spray another large piece of foil with the cooking spray, and place on top of fillet, then fold corners completely around fillet to form an envelope. Place envelope on rack, and grill on a low to medium flame for 10-12 minutes on each side (or until done), skin side down first, then other side. When done, peel skin off and serve spice-side up.
- For the squash: Slice squash into 1/4 inch slices and place slices on separate large pieces of heavy duty aluminum foil -- each person will have their own envelope. Brush with olive oil and place a glob of butter on top. Season (to taste) with the Season-All and pepper. Fold aluminum over and form an envelope with each one. Place on top rack and grill packets for 10-15 minutes. Serve one packet or envelope per person.
ONE-PAN ROASTED SALMON AND SQUASH
Listen to the call of the ocean with our One-Pan Roasted Salmon and Squash! This roasted salmon recipe features butternut squash and Brussels sprouts.
Provided by My Food and Family
Categories Vegetable Recipes
Time 47m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Mix dressing, syrup, mustard and rosemary until blended.
- Combine vegetables in medium bowl. Add 3 Tbsp. dressing mixture; mix lightly. Spread onto foil-covered rimmed baking sheet sprayed with cooking spray.
- Bake 15 to 20 min. or until vegetables are crisp-tender. Remove from oven.
- Use spoon to move vegetables to one side of baking sheet. Add fish to other side; brush with remaining dressing mixture.
- Bake 15 to 17 min. or until vegetables are tender and fish flakes easily with fork.
Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g
GRILLED WILD SALMON WITH GARLIC SCAPE PESTO AND SUMMER SQUASH
Wild salmon tops the list of fish that are high in omega-3 and low in mercury. So swap out farmed salmon, which contains food dyes, for the real thing. Frozen sides of wild salmon offer the best value. Garlic scapes are the young, soft stems and unopened flower buds of hardneck garlic. This variety of garlic tends to be prevalent at farmer's markets. The season for scapes is short-just a few weeks in June-so if you can't find them you can substitute scallions or baby leeks.
Provided by Drew Ramsey, M.D.
Categories HarperCollins Salmon Fish Yellow Squash Green Onion/Scallion Grill Dinner Summer Healthy Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 9
Steps:
- Oil a grill with coconut oil and preheat the grill over high heat.
- Put the garlic scapes, kale, olive oil, cheese, salt, and pepper in a food processor or blender and process until finely chopped. Divide the pesto in half and reserve one- half for another use.
- Place the salmon on the grill, flesh side down, and grill 3 to 4 minutes. Turn the salmon, and place the squash slices on the grill. Brush the pesto over the salmon and the squash.
- Grill the squash, turning it occasionally, for 4 to 5 minutes until cooked through. Grill the salmon 4 to 5 minutes until the skin crisps but the center is still medium. Transfer to a plate and serve immediately.
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